Mi e' parso che Victor Sack abbia scritto:

>> What foods do you guys know of that aren't as good as
>> they used to be?
>
> Veal. "Modern" veal bears no resemblance to veal of
> yesteryear. Here is what I posted a few years ago:
>
> In Western Europe at least, good veal is very nearly
> extinct - and if you don't believe me, go ask Joël
> Robuchon or Fredy Girardet (who has since died, I regret
> to report). If these legends in their lifetime couldn't
> procure good-quality veal, who can?

Franco Cazzamali
If you ever heard of the "Enoteca Pinchiorri" in Florence or "Le
Calandre" in Padua, you will know who I am talking about, his
meats are incredible.
Is a 16 month male and doctored cow a veal, or is it too old? If
it is a veal, the one from Cazzamali is wonderful even with the
least of the dressing and cooking: with so good raw materials,
you have to cook it and dress it the minimum you can.
I just cook it in a pan over a layer of rough salt and don't
dress it for the most part, maybe a drop or two of EVOO and one
more pinch of salt, that's all. Good part of the meat from
Cazzamali is also good without cooking, in pure Langhe style.
--
Vilco
Think Pink , Drink Rose'